No-Bake Caramel Shortbread Pie

No Bake Caramel Shortbread Pie… pure summer decadence. Is there anything more refreshing than a cool, creamy, silky-smooth, no-bake cheesecake in the middle of a hot summer? If you love no bake desserts don’t miss my Piggy Pie Dessert and Blueberry Lemon Heaven Dessert!

Caramel Shortbread Pie

This pie consists of two main components… the rich caramel filling and that decadent crust. That mile-high buttery deliciousness is a shortbread crust. It’s a bit of a show stopper and perfect for anyone who loves shortbread!

Oh, I forgot the best part. The entire recipe only takes 15 minutes to pull together!

How to Make Caramel Shortbread Pie

Naturally, the most beautiful pairing for buttery shortbread cookie crust is caramel. They are essentially the same flavor with a vastly different texture. When eaten together it is nothing short of spectacular!

To make the shortbread crust you will need:

shortbread cookies

butter

sugar

I added sugar as optional in the recipe because it is not essential to the recipe, just something we like. It really depends on what type of shortbread cookie you buy! We like Walkers, but if you use a different brand they may not be as sweet and might need a little sugar to create the perfect crust.

How to Make the Caramel Filling

I opted for the easy route as I love the idea of quick and no bake for this recipe. The filling is super simple!

cream cheese

caramel sauce

vanilla

heavy cream

If you wanted you could make your own caramel sauce, but as I mentioned, I was aiming for EASY with this recipe. Salted caramel would also be an excellent addition!

The cream cheese should be room temperature to ensure an ultra creamy and smooth texture.

Tips for the Best Caramel Pie

(a recap)

Use a good quality shortbread cookie. Try the cookie before and make sure it is rich, buttery, and flavorful.

Use room temperature ingredients. This will help with consistency and creating a velvety smooth texture.

While I have included a store-bought caramel sauce, you can certainly make yours from scratch.

Looking for More Great Desserts?

Is there anything more refreshing than a cool, creamy, silky-smooth, no-bake cheesecake in the middle of a hot summer?

Course: Dessert

Cuisine: American

Keyword: No-Bake Caramel Shortbread Pie

Servings: 8servings

Author: Amanda Rettke

Ingredients

Shortbread Crust

2cupscrushed shortbread cookies,reserve 1 tablespoon for sprinkling over top of pie

1/2cup(1 stick or 113g) butter, melted

1/3cupgranulated sugar(optional, see notes)

Caramel Filling

16ounces(2 packages) cream cheese,softened

1/2cupcaramel dessert topping

1tbsp.McCormick® Pure Vanilla Extract

1/4cupheavy cream

whipped toppingoptional

Instructions

Shortbread Crust

Mix all shortbread crumbs, butter, and sugar in a medium bowl. After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.

Caramel Filling

Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.

Gradually beat in heavy cream just until blended.

Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.

Add whipped topping if desired.

Refrigerate 3 hours or until set.

When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.

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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Comments

Hi Amanda, your site is fantastic! my daughter passed it on to me as I am the family baker. However not being american I don´t know what measure “c” is. Could you please tell me how many grams or mililiters it is? Many thanks, Christina

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